Garden Fritatta

Last year, my parent’s started a vegetable garden. I was excited. Growing up in Crested Butte, growing our own veggies was never really an option. With forty frost-free days a year, there’s hardly enough time for the poor veggies to get settled into the compost before they are squashed by the onset on fall. Montana though, is a different story.

At just over 3,000 feet, flowers typically start blooming in April, and can grow all the way through October. The Flathead area is dotted with farms, cherry orchards, and wild huckleberries. With a family full of gardening enthusiasts back home, it didn’t take too long for my mum to get into the swing of things in her own garden. She even started volunteering at a local organic farm! (I’m very jealous of this, the produce she gets sent home with is

A-MAZING).

Garden Fritatta, with eggs and veggies from the organic farm and my mum’s garden

7 eggs

basil (how much you use is up to you, I LOVE basil, so we used quite a bit)

6 small tomatoes

An absurd amount of mustard greens

1/4 red onion

3 garlic scapes

olive oil

salt and pepper to taste

goat cheese

Preheat over to 350 degrees

First, sautee the onions on a medium heat  in olive oil until they are clear, then add scapes and mustard greens. Let everything simmer on a low heat, turning occasionally, until the greens have wilted.

Meanwhile, separate four of the eggs, and beat the egg whites  in the mixer until peaks start to foam.  Whisk the separated yolks with remaining eggs and slowly fold egg whites in.

After the greens have wilted, pour the eggs into the pan as well. Allow the eggs to cook for about 5 minutes, or until they are cooked enough to support the weight of the sliced tomatoes. Add tomatoes, basil and goat cheese, then pop it in the oven for about ten minutes.